RECIPES
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Cantaloupe Soup with Lime Granite Vegetable or fruit soups are typically made by pureeing or chopping vegetables or fruits fine enough to reach soup-like consistency. These cold soups range in texture from the appealing coarseness of a gazpacho to the velvety smoothness of a chilled melon soup. Broth or juice is often added to the vegetables or fruits to loosen the purée enough to create a consistent consistency. Other ingredients, such as cream, milk, buttermilk, garnishes, or granites can be added to the soup for extra flavor, color, or texture. Directions Puree melon and orange juice in a blender. Dissolve cornstarch in lemon juice. Bring water, orange zest, and lemon zest to a boil in a large saucepan. While stirring, add the cornstarch solution and continue to stir until liquid returns to a simmer and thickens. Remove from heat. Add melon purée and sweeten to taste. Serve in chilled bowls, garnish with small scoops of lime granite. Lime Granite Place pan in freezer and stir every 25 minutes for 3 hours. Freeze until firm. Nutrition information per serving: This recipe is from The Culinary Institute of America's Book of Soups, which is available for purchase at bookstores nationwide. |
Ingredients Makes 8 servings Lime Granite |
